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Journal of Agroalimentary Processes and
Technologies 2009, 15(2), 245-248

Journal of
Agroalimentary Processes and
Technologies

Mineral content of apples stored in refrigeration conditions

and controlled atmosphere conditions respectively for 6
months
Mirela Calu, Camelia Bonciu, Ioan Tofan
a

Dunarea de Jos University Galati, Food Science and Engineering Faculty

Domneasca Street, no. 111, Romania

Abstract
Fruit quality characteristics such as color, firmness and storage potential have long been known to be
related to the concentrations of certain fruit minerals [1]. Fruitlet analysis allows commercial fruit
growing, packing and marketing operations to take advantage of these known relationships and increase
profit margins by supplying information that can be used to increase fruit quality and reduce storage
losses and market claims. Considering the importance of nutrient levels for the success of long term
storage, mineral analysis of fruit allows us to determine the concentration of these elements. This paper
presents a brief overview of the mineral content of some Romanian apples stored in refrigeration and
controlled atmosphere conditions for 6 months.
Keywords: storage, apples, refrigeration conditions, mineral content

1. Introduction
Apple is one of the most important
deciduous fruits that shows great success
and is widespread all over the world. [2]
One of the goals for any marketing plan is
to provide the market with fruit of the
highest quality and condition throughout
the entire season. Apples must be held in
storage for different lengths of time to
facilitate an orderly marketing season.
Apple quality and maturity must be
monitored throughout the storage duration
to assure that apples of the highest quality
reach the marketplace. [6]
Nutritive effect of the fruits and their
importance for food industry depends first
of all of their chemical composition.
Chemical composition of fruits depends of
the type of fruit, species, environmental
conditions and processing. Fresh fruits
contain high amounts of minerals (0.252.10%) in the cellular juice. [3]

During apple cold storage changes occur

that may have negative effect on their
quality. That implies an increase in costs
due to waste and the need of repacking. A
large part of the damages are correlated
with apples nutrient content at harvest, but
disorders are often seen after storage. [4]
In fruit composition we can find more than
50 chemical elements from Mendeleev
table. The most important mineral found in
fruits are K, Ca, Mg, Fe, Cu, Mn, Zn, Na
etcetera.
In this article the mineral compositions of
seven apples varieties from Reghin and
Insuratei stored in refrigeration conditions
and controlled atmosphere conditions
respectively, for six months were
determined.

____________________________________________________
* Corresponding author: e-mail address: mirelacalu@yahoo.com

Mirela Calu et. al./Journal of Agroalimentary Processes and Technologies 2009, 15(2)

2. Materials and Method

the fruit is at a high risk for disorders or
poor quality out of storage. [7]

For the determination of mineral

composition in apples we used Romanian
apples harvest from Reghin (Starkimson,
Golden, Gala, Jonathan) and Insuratei (Fuji,
Golden and Pinova). The mineral
composition was determined using an
atomic absorption spectrophotometer GBC
AVANTA. The samples were prepared for
analysis and the metallic ions were
determined according to the method
developed by Bioresources Institute.

The calcium content determined in our

samples is presented in figure 1. In can be
easily observed that the highest calcium
amount was found in Gala apples and the
lowest, in Jonathan apples respectively.

Fruit mineral analysis is a difficult topic,

because of the abundance of published
papers and the often conflicting or
inconclusive results. [7] Centro de
Pomceas has found relationships of some
of minerals with the incidence of
physiological disorders in fruit during
storage. The most relevant elements
involved have been Ca and its antagonists
(Mg and K). Not only a deficit, but also an
excess of these nutrients has been
associated with diverse symptoms: bitter
pit, lenticels breakdown and stem-end
splitting. [8]

Figure 1. The calcium content of the apples

Kalium is the most representative mineral

found in apples. Its presence is important
because of the acidic-basic equilibrium in
cells maintaining and of the enzymatic
activity. [3] In the samples analyzed, the
Kalium content varies between 950 and
2900 mg/100 g. (figure 2).

Calcium is perhaps the most important

mineral determining the quality of fruit,
particularly in apples because these fruits
are stored for long periods of time. [5] A
number of apple disorders are associated
with low fruit calcium levels. Varieties of
apples which are more chilling sensitive
(Cox, Jonathan, Spartan, etc.) appear more
susceptible to calcium related disorders.
Also, increasing the amount of calcium in
the fruit reduces the incidence of disorders.
In most cases, researchers have been able to
find reasonably good correlations between
low calcium and disorders. [7] Ca
deficiency is responsible for bitter pit; i.e.
brown depressions located towards the
calyx-end of the fruits. [8]

Figure 2. The kalium content of the apples

Given the varieties of apples grown in

Romania, researchers have been unable to
establish consistent correlations between
fruit calcium and fruit quality. Because
calcium varies from fruit to fruit,
researchers have been unable to determine
the specific calcium threshold below which

Sodium is important for the osmotic

equillibrium
maintaining
in
living
organisms. In the apples analyzed, the
sodium content is low, between 2.5 and 3.6
mg/100 g. (figure 3).

246

Mirela Calu et. al./Journal of Agroalimentary Processes and Technologies 2009, 15(2)

Figure 5. The iron content of the apples

Figure 3. The sodium content of the apples

Zinc is the microelement important for

chlorophyll
synthesis
and
vitamins
synthesis also for glucids and protein
metabolism and stimulates enzymatic
activity. Zinc deficiency conducts to lower
fruit crops and lower fruit quality. [3] Zinc
deficiency can result in die back of leaders
or shortened internodes and small leaves.
Low zinc uptake may reduce tree health and
yields even though there are no obvious
visual symptoms. [9]

Magnesium is very important both for

humans and plants.

Figure 4. The magnesium content of the apples

Magnesium deficiency produces a distinct

yellowing of the leaf tip and margin with
characteristic, dark, green arrow tip effect.
With severe deficiency, marginal leaf
scorch can also occur. [9] The magnesium
content of the sample is highest for Gala
apples. (figure 4)

Figure 6. The zinc content of the apples

Lately,
scientist
demonstrated
that
microelements like iron, zinc, manganese,
copper are very important for human body.
Fruits, and apples, are one of the main
sources for these microelements. [3]

In the samples analyzed, the zinc content is

lower than normal (0.25 mg/100g) as it can
be observed in figure 6.
The manganese deficiency is typically seen
as pale areas on the leaf between darker
green veins. Manganese toxicity may be
seen on some trees and fruits. Symptoms
may include necrotic spots, or measles, on
or under the bark. In the samples analyzed,
the manganese content is higher than the
data from literature (0.016 mg/100g).
(Figure 7)

Iron participate to substaces exchange in

organism. In apples, iron is present too,
having 1.8 mg/100g concentration. In our
samples the iron amount is lower, between
0.2 and 0.9 mg/100g. (figure 5).

247

Mirela Calu et. al./Journal of Agroalimentary Processes and Technologies 2009, 15(2)

Acknowledgement
We want to express our gratitude to the
Bioresources Institute from Bucharest for the
SAA analyses.

References
1.

2.

Figure 7. The manganese content of the apples

3.

The copper, lead and cadmium content

were also determined, but in the apples
analyzed these minerals were not
detectable.

4.

4. Conclusion
5.

The mineral content of the fruits analyzed is

much lower than the data from literature.
This is due to the long storage period of the
apples in different storage conditions. The
zinc and iron content, as it could be
observed, is lower in our samples than the
data given by specialty literature. Also, in
the analyzed samples the hard metals were
not present in detectable amounts.

6.

7.

8.

It couldnt be established the bond between

the mineral content and the storage
conditions because of the different apples
varieties used for analyses.

9.

248

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